Thai chicken larb

Ingredients

• 1 tbsp sunflower oil
• 2 large, boneless, skinless chicken breasts (about 225g/8oz each), minced up in a food processor
• flaked sea salt and freshly ground black pepper
• 2 tbsp fish sauce
• 1 lime, juice only
• 1 tsp caster, granulated or soft light brown sugar
• 3 spring onions, finely chopped
• ¼ cucumber, finely diced
• 1-2 red chillies, finely sliced, seeds removed for less heat if preferred
• 1cm/½in piece fresh root ginger, peeled and finely chopped
• ½ bunch coriander, leaves and stalks roughly chopped (about 2 tbsp)
• ½ bunch mint, leaves only, ripped
• 1 handful salted (but not dry roasted) peanuts (about 50g/1¾oz)
• 12 largish crisp iceberg lettuce leaves (cup-shaped are best)

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